Soft, chewy, rich, and delicious chocolate chip cookie baked to perfection in a cast-iron skillet with brown butter and sea salt!
You guys, this is SO GOOD, I can’t even begin to tell you. Do you know how hard it was not to eat this entire skillet by myself? I may be 5 feet tall but I can eat, like a grown ass man, especially chocolate chip cookies.
I saw this recipe in the my favorite (and the most gorgeous looking) cooking magazine ever, Bon Appétit. Their recipe however called for a GIANT cast-iron skillet which I did not have. I used an 8 inch cast-iron skillet and saved the leftover cookie batter in the freezer for next time.
Nothing was going to stop me from making this cookie. This chocolate chip cookie was crunchy on the edges, ooey-gooey, soft on the inside, with a sweet, salty, and nutty taste. It was perfection.
Growing up, if we didn’t bake chocolate chip cookies, the next best thing were Soft Batch cookies. Remember those? They used to come in a red box. Now they come in a yellow box.
Not sure why they changed it from red to yellow but it freaked me out one day. I was nostalgically looking for them in the grocery store recently and I couldn’t find them until I realized they were in yellow.
Thought they were discontinued or something. Almost cried. I used to love placing a few Soft Batch cookies in the microwave for a few seconds and then devouring them in a heartbeat.
That’s how chocolate chip cookies should be – soft, chewy, with melted chocolate chips, devoured all in one bite.
If you’re wondering why “brown butter”, I’ll tell you. Because it’s delicious. It’s next level cookie status! Brown butter gives your dishes a buttery, nutty taste that elevates whatever it is you’re making.
Whether you’re baking or cooking. And it’s not hard to make either. You just have to be mindful of the butter while on the pan. IT CANNOT BURN. Burned butter and brown butter are not the same thing. One is nutty, the other is bitter (burned). Not a good look.
Your mission if you choose to accept it. Make this and try not to devour the entire thing in one sitting. With a glass of milk. While watching Netflix. Not that I speak from experience or anything. I hope you make it and you LOVE it!
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Brown Butter Salted Chocolate Chip Cookie Skillet
- 1 cup semisweet chocolate chips
- 1/2 cup plus 2 tablespoons light brown sugar
- 1/3 cup granulated sugar
- 12 tablespoons unsalted butter room temperature divided
- 3/4 teaspoon kosher salt
- 1 large egg room temperature
- 1 1/2 teaspoons vanilla paste or extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- Flaky sea salt
- Preheat oven to 375 degrees F.
- In a saucepan set over medium heat, add 8 tablespoons of butter. Heat until the butter foams then brown for about 3-5 minutes. Be careful not let it burn.
- Once the butter turns an amber color and has nutty aroma, remove from the heat and pour into a bowl along with the remaining butter. Stir until all of the butter has melted.
- Mix brown sugar, granulated sugar, brown butter, and salt in a large bowl until no large lumps remain, about 1 minute.
- Stir in egg and vanilla until egg is incorporated and mixture is very loose and resembles cake batter, about 30 seconds. Add flour and baking soda and mix until dough comes together and no streaks remain, about 30 seconds. Stir in chocolate chips.
- Pat batter into skillet with damp hands, pressing into the skillet to make an even layer. Sprinkle dough with sea salt.
- Bake cookie until outer edges are browned and slightly puffed, 23-25 minutes. Let cool. Cut, serve, enjoy!
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